Tuesday, April 10, 2012

Recipe Tuesday

Cheesy Pickle Pasta (don't knock it, till you try it!)


  • 8oz block of cheddar cheese (I recommend using the mild and then upgrading to medium or sharp when you get a good taste for it), cubed
  • 5 or 6 dill pickles, cubed
  • 1 16oz. bag frozen peas
  • 1 16oz. box of pasta (macaroni or small shells)
  • mayonaise
  • Salt & pepper to taste

1. cook pasta according to directions (to AL-DENTE, do not cook all the way)
2. cube cheese and pickles
3. add pasta, cheese, pickles, frozen peas together.
4. Start with 2 large spoonfuls of mayo, you can always add more. MIX well
5. Salt & pepper to taste

Refrigerate for at least 4 hours, overnight is best! Stir before serving, add more mayo if needed.


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